easter salad

Easter Salad -- AKA, Strawberry Goat Cheese Salad with Lemon Honey Vinaigrette -- is a beautiful, delicious addition to any spring meal. It features sweet strawberries, creamy goat cheese, and toasted almonds on a bed of mixed greens drizzled with Lemon Honey Vinaigrette!

Easter Salad

almonds

spring greens

strawberries (washed, hulled, & sliced)

goat cheese

sunflower, safflower, OR extra-virgin olive oil (neutral-flavored)

lemon juice

honey

sea salt (plus additional to taste)

black pepper (to taste)

poppy seeds (optional)

Adjust the rack to the center position and preheat the oven to 350°. Spread the slivered almonds on a sheet pan and bake for 5 to 7 minutes, or until fragrant and light brown, watching carefully to prevent burning. Set aside and allow to cool.

To prepare the vinaigrette, measure all of the ingredients into a Mason jar. Tightly screw on the lid and shake vigorously until everything is thoroughly combined. Alternatively, you may whisk the ingredients together in a medium bowl or blend them in a mini food processor or blender.

To assemble the salad, layer the mixed greens, sliced strawberries, toasted slivered almonds, and crumbled goat cheese in a large bowl. Just before serving, dress with your desired amount of Lemon Honey Vinaigrette and toss until the salad ingredients are evenly coated.

This Easy, Healthy Carrot Raisin salad is made without mayonnaise and instead is dressed with a sweet and tangy dressing that compliments the carrots, raisin, and pineapple perfectly.

Carrot Raisin Salad

raisins

water

pineapple tidbits

rice wine vinegar

honey (or maple syrup)

salt

carrots (about 4 large carrots)

Soak

Place the raisins in a small mixing bowl and cover them with hot water. Let the raisins sit in the hot water to plump up for 5 to 10 minutes. Once the raisins have plumped up, drain off the water.

Drain

Drain the pineapple tidbits, reserving 2 tablespoons for the dressing.

In a large mixing bowl, mix together the rice wine vinegar, honey, salt, and 2 tablespoons of reserved pineapple juice. for the dressing. Add the carrots, pineapple tidbits, and plumped raisins to the dressing and toss well to combine.

Refrigerate

Cover and refrigerate for at least one hour before serving. 

Top 2 easter salad recipes from across the web

The most viewed easter salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easter Salad

Carrot Raisin Salad

Top 2 easter salad recipes from across the web

The most viewed easter salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easter Salad

Carrot Raisin Salad

The most viewed easter salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine